Serves 4 Preparation 15 mins Cooking 12 mins
100g cooked artichoke hearts, diced 20g white wine Salt and pepper 50g fish stock 1 shallot 20g olive oil 10g lemon juice
In a pan, sear the shallots with the olive oil, add the cooked artichoke hearts and the white wine. Bring to a gentle boil and then add the fish stock, salt and pepper. Mix all the ingredients and add the lemon juice.